Ingredients

For the dressing

6 tbsp light mayonnaise

1½ tbsp Dijon mustard

2 tbsp grated Parmesan cheese

½ garlic clove, crushed

a few drops of Worcestershire sauce

Method

Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper.

Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water.

Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan.

Recipe Tips

The croûtons can be made in advance and stored in an airtight container for 2 days. The dressing will keep for 2–3 days in a sealed container in the fridge.